Recipe: Disgustingly Rich Brownies

Daphne Bramham, Vancouver Sun08.17.2012

Lindsay Anderson’s foodie adventures began with a book called Kids Cooking: A Very Slightly Messy Manual, published in 1987 by Klutz Press. She tried many of the recipes, but her favourite was Disgustingly Rich Brownies.

Lindsay Anderson’s foodie adventures began with a book called Kids Cooking: A Very Slightly Messy Manual, published in 1987 by Klutz Press. She tried many of the recipes, but her favourite was Disgustingly Rich Brownies.

When she was a kid, Anderson iced them with green, mint icing. But when she made a batch recently, Anderson pronounced even the un-iced result too sweet and too cake-y. (The less fussy testers in the Vancouver Sun’s newsroom disagreed.) But Anderson says what’s great about the recipe is that it’s so simple and only requires one bowl.

And while the recipe says that it makes 12 to 16 brownies, they would be very, very large ones.

Disgustingly Rich Brownies

Prepare: 20 minutes

Bake: 40-50 minutes

Makes 12-16 brownies

2 cups sugar

1 ¼ cups all-purpose flour

4 eggs

¾ cup cocoa

1 teaspoon vanilla extract

1 cup butter

½ cup walnuts (optional)

¼ teaspoon salt

Shortening to grease the pan

1. Preheat the oven to 350 degrees, then smear the inside of an 8- or 9-inch baking pan with shortening.

2. Melt the butter over a low heat. Watch it. It’s easy to burn.

3. In your mixing bowl, stir the cocoa and sugar together. Then stir in the melted butter.

4. Now add the flour and salt and mix just until smooth. Not too much. (If you’re adding walnuts, now’s the time.)

Cooking:

1. Scrape the mixture out into the greased pan and spread out in an even layer.

2. Bake in a 350-degree oven until the brownies just being to pull away from the sides of the pan (or until you can stick a toothpick in and pull it out with no batter sticking to it.) Takes about 40 to 50 minutes.

3. The hardest part. Let cool a while before cutting.

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